Wine Variety and Hues

By: Michael Bray

A version of this article was published in the spring issue of NJ Lifestyle Magazine (publication date: 3/1/2022).

As we transition into springtime at the shore, I’m grateful for longer days and brighter sunshine on the horizon. This issue’s Community Q&A highlights a wide variety of wine topics and hues (from white and rosé to orange and red). As always, I welcome you to email me your wine-related questions. While I may not be able to address each question in the next issue’s Q&A, I promise to always respond to you directly with an answer. You can reach me any time at Michael@passionvines.com

Q: Dawn A. from Egg Harbor Township asks, “When I remove the cork from the bottle, does this begin to let the wine breathe?”

A: Great question, Dawn! Allowing certain wines to breathe (also known as aerating) can help them express their full complexity of aromas, flavors, and textures. The key to successful aeration is to bring as much wine as possible into contact with air. Since uncorking the bottle exposes very little surface area of wine, we need to take a few extra steps to help it breathe. The most classic tool for aeration is a wine decanter, but if you don’t have one, you can substitute a pitcher, a flower vase, or any beverage container with a wide opening. If you don’t have a vessel large enough to accommodate the entire bottle, you can also aerate in the glass! Pre-pour your wine about 20 minutes before enjoying. As a rule, younger, bolder red wines will require a longer period of aeration.

Q: Abby F. from Margate asks, “Can you help me understand the difference between acid and tannin? Is one better than the other?”

A: Abby, this is an excellent question, and a topic we focus on at many of our wine classes at Passion Vines. A wine’s unique levels of acid and tannin are based on the chemical composition of the grapes. Acidity in wine can literally make you pucker (think of biting into a lemon), and it will cause you to salivate toward the back of your mouth. Acidity provides a sturdy backbone that allows wine to age, and it is a great indicator of quality. Tannin is a naturally occurring compound found in plants, seeds, and wood, and it adds bitterness, astringency, and “dryness” to wines. While some white wines can exhibit a certain level of tannin (an oak-aged Chardonnay, for example), you will typically find higher tannin levels in red wines. Tannins are sometimes described as “grippy” – consider biting into an unripe plum, or sipping an over-steeped cup of black tea.

Acid and tannin are two of the main structural components of wine, along with residual sugar and alcohol. I wouldn’t consider any of these components to be better or more important than another; rather, they each play a role in creating balance. Some components will take center stage in certain wines, and you may find that you gravitate toward specific flavor profiles (for example, I love French whites with strong acidity). That said, in a truly balanced wine, all components work together to support each other and create a sturdy foundation.

Q: Tom K. from Absecon asks, “I know red and white wine, but what is the difference between Rosé and Orange wine?”

A: Tom, this is an especially timely question, as we prepare for rosé season! While some rosé and orange wines have similar appearances, they vary greatly in varietal composition and flavor profile. Rosé wines are most commonly made with red grapes. The winemaker allows the skin of red grapes to soak with the juice for a brief period of time (often just a few hours). The resulting wine will have a touch of flavor and color from the skins, but is meant to be light and fresh, and it is best enjoyed chilled. Alternatively, orange wines are a type of white wine, in which the grape skins and seeds are left in contact with the juice for an extended period of time (anywhere from several days to over a year). This process pulls color and tannins from the grape skins. The finished product is an orange-hued wine with substantial body, bold flavors, and honeyed, nutty aromas. In terms of personality, rosé wines are more similar to light-bodied white wines, and orange wines are more similar to medium-bodied reds.

Q: Rick B. from Ventor asks, “I have a bottle of 2013 Charles Krug Cabernet Sauvignon Napa Valley – would you recommend drinking this now?”

A: Rick, firstly – that’s awesome! 2013 was a particularly noteworthy growing year in California, and many Napa winemakers consider the 2013 vintage to be the best of their careers. Optimal growing conditions made for healthy vines and steadily ripening grapes, and the resulting wines have an excellent structure that can withstand an extended period of aging. While your Charles Krug Napa Cabernet could potentially continue to age for at least another five years, now would be a perfect time to enjoy it. For optimal expression, decant for three hours, and enjoy with steak or a portobello mushroom based entrée. Cheers!

Q: Brooke M. from Vineland asks, “My mom drinks Kendall Jackson Chardonnay and is afraid to try anything else. What else do you recommend?”

A: Hi, Brooke! Kendall Jackson Chardonnay is a classic choice. The main characteristics of KJ Chard that keep fans coming back for more are its bold flavor profile (tropical fruit, citrus, vanilla, and honey) and bold texture, informed by generous oak-aging. I have several other Chardonnays in mind that your mom might love. Harken Chardonnay (California, $15.99) is barrel-fermented, and exhibits tropical fruit notes, along with vanilla and toasty oak. Jam Cellars Butter Chardonny (California, $18.99) is similarly bold and luscious, with notes of stone fruit, oak, and lemon. Hess Persson Estates Panthera Chardonnay (Russian River Valley, California, $19.99 on sale) offers delicious flavors of peach and pear combined with well-integrated oak, hints of crème brûlée, and bright acidity. If you stop in to see us at our Somers Point or Egg Harbor Township store, our team will be happy to guide you to these and other stellar recommendations!

Drink passionately,

View the online version of the NJ Lifestyle Magazine spring issue on their website.